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--- monstera_deliciosa_liebm [2021/12/02 15:59] – andreas
+++ monstera_deliciosa_liebm [2025/11/03 16:00] (aktuell) – andreas
@@ Zeile 4: / Zeile 4: @@
 "A mere nobel plant than Monstera deliciosa, or Tornelia fragrans as some call it, we could not name, either for the stove, greenhouse, or the sub-tropical garden in summer. Apart from its stately aspect, it bears large fruits possessing a luscious Pine-apple flavour..." \\
-[The Garden, vol. 18 (1880), 451] [[http://www.plantillustrations.org/illustration.php?id_illustration=199447&id_taxon=9336]]
+[The Garden, vol. 18 (1880), 451] [[http://www.plantillustrations.org/illustration.php?id_illustration=199447&id_taxon=9336|plantillustrations.org]]
 "The monstera fruit is green in color, shaped like an elongated pine cone (up to 10 in. in lenght), and covered in small tile-like platelets. These gradually fall away as the fruit ripens, and a pervasive tough delicate aroma develops, somewhat reminiscent of pineapple and banana fruits. The fruit is also extremly sweet-tasting, although before fully mature it imparts to the mouth an intensely irritating sensation supposedly caused by needle-like crystals of calcium oxalate." \\
-Main components of the Likens-Nickerson extract were acetoin (23.1%), ethyl butanoate (18.4%), ethyl 2-methylbutanoate (3.6%), ethyl 3-hydroxybutanoate (5.9%), ethyl hexanoate (3.9%), linalool (2.4%), and heneicosane (8.1%). Minor components were e.g. phenylacetaldehyde (0.2%), ethyl benzoate (0.6%), δ-octalactone (0.4%), ethyl decanoate (0.3%), and ethyl dodecanoate (0.5%). Some 400 components were detected in adsorption chromatography fractions, including esters like e.g. ethyl tiglate, ethyl crotonate, ethyl (Z)-4-octenoate, and ethyl 3-(methylthio)-propionate. \\
+Main components of the Likens-Nickerson extract were acetoin (23.1%), ethyl butanoate (18.4%), ethyl 2-methylbutanoate (3.6%), ethyl 3-hydroxybutanoate (5.9%), ethyl hexanoate (3.9%), linalool (2.4%), and heneicosane (8.1%). Minor components were e.g. phenylacetaldehyde (0.2%), ethyl benzoate (0.6%), δ-octalactone (0.4%), ethyl decanoate (0.3%), and ethyl dodecanoate (0.5%). Some 400 components were detected in adsorption chromatography fractions, including esters like e.g. ethyl tiglate, ethyl crotonate, [[https://www.thegoodscentscompany.com/data/rw1022991.html|ethyl (Z)-4-octenoate]], and ethyl 3-(methylthio)propionate. \\
-[Peppard, Terry L. "Volatile flavor constituents of Monstera deliciosa." Journal of Agricultural and Food Chemistry 40.2 (1992): 257-262] https://pubs.acs.org/doi/pdf/10.1021/jf00014a018
+[Peppard, Terry L. "Volatile flavor constituents of Monstera deliciosa." Journal of Agricultural and Food Chemistry 40.2 (1992): 257-262]
-"Remarkable differences were found in both the quantitative and qualitative composition of M. deliciosa fruits at different ripening stages." Main volatile metabiltes of M.deliciosa fruits were ethyl butanoate (46-60%), linalool (9.7-17.6%), ethyl hexanoate (7.0-16.1%), ethyl 2-methyl butanoate (6.4-10.1%), ethyl benzoate (0.3-2.3%), butanoic acid (0.2-1.4%), propyl butanoate (0.9-1.2%), and butyl butanoate (0-1.0%). Minor components present at the ripe stage were e.g. ethyl tiglate (0.08%), [[https://www.thegoodscentscompany.com/data/rw1022991.html|ethyl (Z)-4-octenoate]] (0.05%), 2-methylbutanoic acid (0.46%), (E,Z)-2,4-decadien-1-ol (0.01%), γ-octalactone (0.03%), and δ-octalactone (0.07%). \\
+"Remarkable differences were found in both the quantitative and qualitative composition of M. deliciosa fruits at different ripening stages." Main volatile metabiltes of M.deliciosa fruits were ethyl butanoate (46-60%), linalool (9.7-17.6%), ethyl hexanoate (7.0-16.1%), ethyl 2-methyl butanoate (6.4-10.1%), ethyl benzoate (0.3-2.3%), butanoic acid (0.2-1.4%), propyl butanoate (0.9-1.2%), and butyl butanoate (0-1.0%). Minor components present at the ripe stage were e.g. ethyl tiglate (0.08%), ethyl (Z)-4-octenoate (0.05%), 2-methylbutanoic acid (0.46%), (E,Z)-2,4-decadien-1-ol (0.01%), γ-octalactone (0.03%), and δ-octalactone (0.07%). \\
-[Spínola, Vítor, et al. "Establishment of Monstera deliciosa fruit volatile metabolomic profile at different ripening stages using solid-phase microextraction combined with gas chromatography–mass spectrometry." Food Research International 67 (2015): 409-417] [[https://www.sciencedirect.com/science/article/abs/pii/S0963996914007698]]
+[Spínola, Vítor, et al. "Establishment of Monstera deliciosa fruit volatile metabolomic profile at different ripening stages using solid-phase microextraction combined with gas chromatography–mass spectrometry." Food Research International 67 (2015): 409-417]
 {{:monsteradeliciosa_ripenfruit.jpg?600}} \\
-Monstera deliciosa : ripen fruits with inside details \\ [[https://commons.wikimedia.org/wiki/File:Monstera_deliciosa_ripen_fruit_01.JPG]] by B.navez (2006) [[https://creativecommons.org/licenses/by-sa/3.0/|CC BY-SA 3.0]]
+Monstera deliciosa : ripen fruits with inside details [[https://commons.wikimedia.org/wiki/File:Monstera_deliciosa_ripen_fruit_01.JPG|wikimedia]] © B.navez (2006) [[https://creativecommons.org/licenses/by-sa/3.0/|CC BY-SA 3.0]]